Sweet Corn Jalapeño Cheddar Dip (Printable)

Creamy blend of sweet corn, jalapeños, cheddar, and cream cheese. Serve warm or cold with tortilla chips.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1½ cups shredded cheddar cheese

→ Vegetables

04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) cream-style corn
06 - ½ cup chopped green onions
07 - ¼ to ½ cup chopped jalapeños, fresh or pickled

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - Salt and pepper to taste

→ For Serving

11 - Tortilla chips

# Directions:

01 - In a large mixing bowl, combine softened cream cheese and sour cream. Blend with a hand mixer or whisk until smooth and fully combined.
02 - Add whole kernel corn and cream-style corn. Stir gently to incorporate without breaking down the kernels.
03 - Fold in shredded cheddar cheese, chopped green onions, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
04 - Taste the dip and adjust seasoning or jalapeño heat level as desired.
05 - Transfer the dip to a serving bowl for cold serving, or to a baking dish if serving warm.
06 - Preheat oven to 350°F. Bake for 20 to 25 minutes until bubbling and lightly golden on top.
07 - Remove from oven and let cool for 5 minutes before serving.
08 - Serve with tortilla chips.

# Expert Advice:

01 -
  • It works hot from the oven or straight from the fridge, so you can make it however your schedule allows.
  • The sweet corn and spicy jalapeños create a flavor contrast that keeps people reaching for one more chip.
  • You can assemble everything in one bowl and have it ready in less time than it takes to preheat the oven.
  • It feeds a crowd without costing much or requiring fancy ingredients.
02 -
  • Softening the cream cheese is not optional, I once tried microwaving it to speed things up and it melted unevenly, leaving weird rubbery bits in the dip.
  • Drain the whole kernel corn thoroughly or the dip will be too thin and slide right off the chips.
  • If you're baking it, use a shallow dish so you get more of that golden, bubbly top that everyone fights over.
  • Taste before baking because once it's hot, adjusting seasoning is awkward and messy.
03 -
  • Let the baked dip sit for a full 5 minutes before serving, it will firm up just enough to cling to the chips instead of sliding off.
  • If you want a crispy top, sprinkle a little extra cheddar on the surface before baking and it will turn golden and crunchy.
  • Always have backup tortilla chips, this dip disappears faster than you think and running out is a tragedy.
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